2. Slice the baguette into rounds, approximately 1/4- to 1/2-inch thick. Brush lightly with olive oil and toast at 350 degrees F for 6 to 8 minutes or until lightly browned. Set aside for final assembly. *May be stored in an air-tight container in a cool, dry place for up to 1 week.

3. To roast and peel the pepper, the skin must first be charred. This can be accomplished by placing the dry pepper directly over an open flame (such as a gas stovetop or a grill) until the skin is completely black. Without an open flame, the peppers may be rubbed with olive oil, salt, and pepper and placed in a 450-degree F oven until the skin blisters and bubbles. After charring or blistering the skin, place the pepper in a bowl and cover tightly with plastic wrap or place in a plastic bag and tie shut. When cool enough to handle use your fingers to peel the skin. If some black bits of charred skin remain, dont worry  they add a nice roasted flavor. Never rinse the pepper  this washes that same "nice roasted flavor" right down the drain. Scrape the seeds away from the peeled peppers and cut into strips.

4. Make the aioli by combining the garlic, egg yolks, and 2 teaspoons lemon juice in a blender or food processor and puree. With the blender/food processor still running, add the canola and olive oil in a slow, steady stream. When the oils are fully incorporated add a few grinds of fresh pepper.

5. Remove the tuna from its can and drain of excess oil. Transfer to a bowl, being careful not to break the large chunks. Add 2 tablespoons of the aioli and the almonds to the bowl. Gently fold until well combined.

6. Arrange the crostini on a platter and top each with strips of roasted pepper. Add 1 rounded tablespoon of the tuna mixture to the peppers and finish with a single piece of chive on each piece.

There's a time and a place for thin crust. But when you're craving something extra, super gooey, cheesy, doughy, and just plain hearty, there's nothing more satisfying than one of these deep dish pizzas.